Crockpot chicken Enchiladas!

I first made this recipe over a year ago, and it’s been a dinner staple ever since! You can make this extremely kid friendly by going light on the enchilada sauce and green chilies. I love to top it with black olives , but you could also skip those.(Conrad happens to love them!) I’ve served this when we’ve had guests over, and it’s always a hit! I love that I can have it cooking all day in the crockpot, then just put it together (which takes about 10-15 mins) and pop it in the oven!

Skip the crockpot, and buy rotisserie chicken from the grocery store! When you’re ready to assemble, shred the chicken in a large bowl, and add the other ingredients. Easy clean up 👏🏻👏🏻

Here’s what you need!
3 boneless skinless chicken breasts (4 if they’re small)

1 can of organic sweet corn (drained)

1 small can of Chopped mild green chilies

1 can of organic black beans (drained)

2 small cans of red or green enchilada sauce (I usually mix the the two!)

1 package of brown rice/quinoa (microwaveable)

1 can of diced fire roasted tomatoes

2 cloves of minced garlic

1/4 tsp salt (I always taste the chicken mixture once I’ve shredded it, to see if more salt is needed!)

1 tbsp chili powder

1 tbsp cumin

1 small sweet onion diced

shredded Mexican cheese

Siete almond flour tortillas (I typically use 8 tortillas)

casserole dish ( I linked a set of two here ) about 4, 4.5 qt

Get out your crockpot and put the chicken breasts in. Toss in the rest of the ingredients (minus the enchilada sauce!) give it a stir and cover! Set it on low for about 6 hours. Once the chicken pulls apart easily, it’s ready to be shredded! (Don’t forget your give it a taste to see if it needs more salt)

Once you’ve shredded your chicken, You can add one can of enchilada sauce, and package of cooked quinoa/rice. Next you can start to assemble your enchiladas!
Make sure you don’t add to much of the mixture to the tortilla. You want to be able to fold it, and lay it in your casserole dish folded side down. As I make the enchiladas, I make sure that they’re nestled right next to each other. Once you’re done, top with the other can of enchilada sauce, shredded cheese and olives if you’re a fan.
Pop it in a 350 degree oven for about 25 minutes, or until the cheese is bubbling and tortilla tips start to become golden brown.

I love to serve it with a side of guacamole and sour cream 😍

This meal is perfect for a busy day, with a quick prep time, and easy clean up!
Enjoy!! 🥰


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